Instructions

• First, toss chicken thighs in a bowl with 5 cloves peeled garlic, soy sauce, 2 tablespoons lime juice, 1 tablespoon olive oil, cumin, paprika, oregano, and a sprinkle of black pepper. Mix up good so every piece is coated.
• Let that marinate while you get the pressure cooker ready, at least 20 minutes if you got time or overnight if you’re planning ahead.
• Place the chicken inside the pressure cooker. Seal it up with the sealing ring in place. Make sure the float valve is down before hitting cook.
• Set to high pressure and cook for 10 minutes. You’ll hear the hiss as the pressure builds and the float valve will pop up when it’s reached full pressure.
• After 10 minutes, do a natural pressure release for 5 minutes. Then carefully flip the valve to quick release so all the rest of the steam comes out.
• While the chicken cooks, blend jalapeños, 2 cloves garlic, cilantro, green onions, ½ cup mayo, ¼ cup Greek yogurt, 1 tablespoon lime juice, 2 tablespoons olive oil, salt, and pepper until smooth and vibrantly green.
• Plate your tender pulled chicken thighs and give it a good drizzle of that aji verde sauce.
• If you want to add a little something extra, sprinkle some fresh cilantro on top or a few lime wedges on the side to squeeze over right before you eat.